"Luigi’s opened in 1973 in the same well-worn premises near Green-Wood Cemetery. And now, it’s run by Gio Lanzo, whose father-founder Luigi died a few years ago. The pizza is still being made the same way it has been for the last 51 years. Don’t miss: Get a grandma-slice broccoli rabe pizza, a white pie, or a regular pizza with fresh mozzarella or vodka sauce. Restaurant closes at 9:30 p.m. most nights." - Eater Staff